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Bring a large pot of salted water to a boil over high heat. Add the
ravioli and cook 4 to 5 minutes, until tender but still firm to the
bite, stirring occasionally. Drain ravioli onto a large serving
platter.
Meanwhile, in a medium saucepan cook the butter over medium
heat, stirring occasionally. When the foam subsides, and the
butter begins to turn a golden brown, about 3 minutes, turn off
the heat. Let cool for about 1 minute. Stir in the balsamic
vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown
butter. Sprinkle walnuts and Parmesan over the top. Serve
immediately.
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